The Facts About Red Meat And Cancer

"The American Cancer Society's annual gala on at the Washington Pavilion celebrated survivors. The event hardly could have found a more indomitable example than its keynote speaker, Ty Eschenbaum. The South Dakota State University (SDSU) senior walks with a stiff, deliberate gait. It is the most visible reminder of his three-year battle with leukemia when he was a high school student at Lake Preston, SD," writes Elisha Page for the
Sioux Falls Argus Leader in
Gala Celebrates Cancer Survivors.

Ty is my cousin, and when he was diagnosed with cancer, it turned his world upside down and gave our entire family a different perspective on life and what’s truly important.

Without a doubt, the majority of us know someone who has fought a personal battle with cancer. While modern science has made great progress in diagnosing and treating various cancers, much about cancer is still unknown, though there is an abundance of research on this topic. And, soon, health-care professionals, cancer patients and curious consumers can have the summaries of that research available in an easy-to-read brochure.

A new consumer brochure has been developed that presents the facts about red meat consumption and cancer. The South Dakota Beef Industry Council (SDBIC) along with the South Dakota Cattlemen’s Auxiliary (SDCA) will debut the brochure in May, using information compiled by beef checkoff-funded research. The brochure is based on information highlighted in a technical report entitled Red Meat and Processed Meat Consumption and Cancer: A Technical Summary of the Epidemiologic Evidence. The report indicates that the scientific evidence does not support an independent association between red meat, processed meat and cancer.

Nancy Montross, SDBIC and SDAC director from DeSmet, SD, says: “We wanted to develop a consumer brochure that showcases the results of this beef checkoff-funded research. The evidence clearly finds no link between red meat consumption and cancer. The beef brochure highlights the comprehensive review of every available epidemiological study looking at red meat and six kinds of cancer and concluded there is no causal link.”

The beef brochure, entitled “The Facts about Red Meat and Cancer,” will also provide consumers with tips on reducing their cancer risk, such as not smoking, being physically active and eating a balanced diet.

The new brochure will be available for distribution in time for “Beef Month” in May. Beef promotions across the state can use the brochure to help consumers better understand the issue. Montross hopes the beef industry can also partner with health professionals and offer the brochure to them for use with their clients and patients.